This recipe is a sweet variation based on the basic recipe for Low Carb Oopsies and is a great substitute for the traditional sponge cake base used when making a sweet roulade. Be sure to also try the Low Carb Tuna Roulade.
6 large eggs, separated
pinch of salt
250 g creamed cottage cheese or cream cheese
2.5 ml baking powder
15 ml gelatine powder (optional)
10 ml psyllium husks (optional)
250 ml cream, whipped
60 ml raw honey
250 g fresh raspberries (set a few good looking ones aside to decorate the cake)
- Line a 38 cm x 26 cm Swiss roll tin with baking paper (it should extend over the sides) and spray with non-stick cooking spray.
- Transfer the egg whites to a large mixing bowl and add the salt. Set it aside.
- Transfer the egg yolks to a second mixing bowl and add the cheese, baking powder, gelatine powder and psyllium husks, if used. Mix well.
- Beat the egg whites and salt with an electric hand mixer until very stiff.
- Gently fold the egg whites into the egg yolk mixture.
- Pour the mixture into the prepared tin, spread evenly and bake at 170 ºC for about 30 minutes or until just firm and very lightly browned.
- Remove from the oven and set aside to cool.
- To make the filling, whip the cream until stiff in a food processor and stir in the honey and raspberries. Set it aside.
- Turn out the roulade onto a second sheet of baking paper and carefully peel the baking paper from the roulade base.
- Spread the filling evenly over the base leaving 3 cm at the one short end of the base.
- Roll the base up carefully from the other end with the aid of the paper.
- Transfer the roulade to a suitable serving platter and wrap with clingfilm.
- Refrigerate for at least 30 minutes before serving the roulade whole garnished with whipped cream and raspberries.
- Alternatively, cut the roll into 2 to 3 cm thick slices, arrange the slices onto individual plates or a serving platter and garnish.